The air fryer makes wings crispier than the oven with none of the deep-frying mess. A little baking powder in the coating is the classic trick: it dries the skin so it blisters and crackles. Toss in buffalo sauce only at the end so they stay crisp.
Everything you need
- 900 g chicken wings, split
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp fine salt
- ⅓ cup hot sauce (Frank's style)
- ¼ cup (57 g) unsalted butter, melted
- 1 tsp honey
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the wings very dry. Toss them with the baking powder, garlic powder and salt until evenly coated.
For this step
- 900 g chicken wings
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp fine salt
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Preheat the air fryer to 200°C / 400°F. Lay the wings in a single layer, skin side up, with space between them.
For this step
- 900 g chicken wings
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Air fry for 22 to 26 minutes, turning halfway, until deep golden and crackly.
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While they cook, warm the hot sauce, melted butter and honey together into a smooth buffalo sauce.
For this step
- ⅓ cup hot sauce (Frank's style)
- ¼ cup (57 g) unsalted butter
- 1 tsp honey
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Tip the hot wings into a bowl, pour over the sauce and toss to coat.
For this step
- 900 g chicken wings
- ⅓ cup hot sauce (Frank's style)
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Serve straight away with celery sticks and blue cheese or ranch dip.
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Baking powder, not baking soda, is the secret to crackly skin. Don't skip it and don't overdo it.
- Don't crowd the basket. Air has to circulate around each wing or they steam instead of crisping.
Make it your own
- Swap buffalo sauce for BBQ, honey garlic or lemon pepper.
- Add a pinch of cayenne to the coating for extra heat.
Storing & reheating
Best fresh. Keep leftovers airtight in the fridge for 2 days and re-crisp at 190°C for 4 to 5 minutes. Sauce them after reheating.
Frequently asked
What air fryer temperature for chicken wings?
200°C / 400°F for 22 to 26 minutes, turning halfway. Higher heat crisps the skin while the meat cooks through.
Why put baking powder on wings?
It raises the skin's pH and dries the surface, so the skin bubbles up and turns extra crispy in the air fryer without frying.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.